A newcomer to the Telok Ayer hood is Chuan Hung, a 40-seater Sichuan noodle house that serves homemade Mian Yang rice noodles.

Much like a ramen shop, you can also choose your soup base, which includes a spicy red broth, a collagen-rich clear broth or chicken infused with Sichuan vine peppers, as well as a variety of meats. We recommend the Signature Braised Beef ($13.50) with the spicy red broth; the beef was fork-tender and flavourful. Other equally delectable options are the Australian Ox Tongue ($14.50), King Prawns ($15.50) and Chicken Innards ($12.50). Chuan Hung also offers highly-addictive snacks such as the Fried Crispy Pig Intestines ($5.50), where the offal is deep-fried till crisp.

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